The Milton Inn has always been a special occasion restaurant with beautifully decorated rooms, linen tablecloths and that added plus of being in a visually stunning historic stone building circa 1740. The executive chef and owner, Brian Boston and I go back quite a ways, back to his days as an executive chef at Pier 500 where he hosted members of my Epicurean Club in his kitchen for a cooking class. If he wasn’t growing a beard for Movember that is streaked with grey, you would think he is younger than he is. Chef Boston has won numerous awards and recognition for his culinary expertise over the thirty years plus in the Baltimore food scene.
Recently, Chef Boston invited the media out to a preview of the Milton Inn’s new “small plates” menu being served in Hearth Room and C. 1740 Lounge daily both for lunch (Monday thru Friday)and dinner with the exception of Saturday. This is not like 10 small plate offerings there are 26 small plate offerings, diversity – something for everyone. Most small plates are priced at $12 a piece with supplemental charges on a handful of dishes like the Pan Seared Foie Gras or the Venison Short Loin. The menu offers up suggested wine pairings with each dish with an up charge of $4 per 2 ounce pour or a 4 ounce pour for $7.
Read the full story and enjoy the slideshow HERE.